I'll make you a Zulu Chef

Authentic recipes to fully enjoy

Exclusive for No House Wine

The Zulu grandmothers and caregivers that were looking after the orphans asked us: ‘What can we offer you in return?’ We didn’t need long to think about that…. ‘We love delicious Zulu dishes!’ The deal was easy to close. We do the shopping (a trip to the supermarket was about 25 kilometres there and back). And the Zulu Chefs would prepare the delicious meals. And the recipes? We brought them home with us; you can find them below.


Simple. Easy. And delicious.

And they all go exceptionally well with No House Wine.

Culinary tip: A lot of Indian herbs and spices are used in the Zulu kitchen. The Zulus also love rubs that you can buy ready-made. We didn’t see one cookbook in Zululand. Feel free to improvise to your heart’s content. As always in any kitchen: the best dishes start with the best (organic) ingredients. Good luck, enjoy the food and have a jol!


Discover the flavours of Zululand

No House Wine

We initially came to Africa for the wine, now we returned for the recipes.

Miss Buthelezi’s delicious butternut

#Recipe-1 Yummy, yummy, we are sitting in Miss Buthelezi’s home enjoying ourselves. And after dinner, the true chef can’t resist asking for the recipe. Miss Buthelezi has a wide grin on her face. No, I’m not writing that down for you. It’s not even a recipe. But it is extremely tasty. Owowow.





Sugar 2 tbs

A pinch of salt



Step 1        Cut butternut in half, remove the seeds.

Step 2        Dice the butternut (no thicker than 1 finger)

Step 3        Boil for 15-20 minutes.

Step 4        Drain the water. Add the sugar and a pinch of salt.

Step 5        Mash by hand or use a hand blender.


Serve as side dish with rice, phuthu and stew.

Miss Cive Ndlovo

We make dinner for the entire village on Freedom Day. We commemorate Mandela and dance our traditional dances.

Miss Nndlovo’s comfort stew (chicken, beef or lamb)

Stews are the epitome of comfort food in Zululand. The pot simmers all day long and the huts are filled with mouth-watering aromas. The longer the pot is on the stove, the better it will taste. And don’t worry if your meat is a bit too greasy. Just do as Miss Mntambo does: take the dish off the fire after a few hours, and let it rest. 20 minutes later you will easily be able to scoop the fat out. Don’t hesitate to let the stew sit for a day or so, the flavours will only become richer and deeper. Enjoy!




Fresh Coriander

Bell pepper

Tandoori Masala 3 ts

Curry powder 2ts

Fennel seeds 3ts (you can grind the seeds a bit)

A pinch of cinnamon (optional)

2 cubes of Knorrox (broth)

6 cloves of garlic

A sizeable piece of ginger

Fresh Coriander

Bell pepper

6 cloves of garlic

2 onions, chopped

2 potatoes, diced

3 tomatoes, diced

1 kilogram of chicken, beef or lamb

Salt and pepper




Step 1

Slowly fry the onions and bell pepper to give the onions a nice, sweet flavour.

Step 2

Once the onions start to soften, add the spices and slowly let them fry for two minutes to release all the aromas (tandoori masala, curry powder, garlic, ginger, fennel seeds, cinnamon)

Step 3

Add the meat and let it simmer in the spices for a few minutes (chicken, beef or lamb)

Step 4

Add the potatoes and the tomatoes

Step 5

Add the cube of Knorrox

Step 6

Add a cup/cups of water. Put the lid on and leave the pot to simmer. A stew needs time, four hours should be okay.

Step 7

Once the dish is done, take the pot off the stove and add a generous helping of chopped coriander.

Beatrice Mayathi

We love cooking and eating. Especially eating.

Insane chicken with dombollo (steamed bread) by Beatrice Mayathi

Steamed bread is a delicacy and any Zulu will drop whatever they’re doing to eat some dombollo. Especially if you let it steam on a roasted chicken. The trick is to never sneak a peek in the pot, otherwise the food will go ‘poof’ and you can wave goodbye to your beautifully risen steam bread. If you want to impress you guests with Afrikaans cooking, this dish will do the trick. But be sure to have a huge pot ready and don’t forget to buy some spicy mango chutney, which makes for a perfect combination.


One last thing about the spice rubs. The exact mix of herbs and spices is mother’s and grandmother’s little secret. Everyone in South Africa makes their own (dry) spice rub. For this recipe, we’re using a basic (Indian), ready-made spice rub. But feel free to experiment with your own blend of oregano, cumin, chopped dried peppers, (fresh) garlic and pimento – just make sure to call us when you’ve found the perfect mix...


(Many thanks for Banoyi Zuma’s tips)



Ingredients dombollo

500 gr. flower

2 bags of yeast



Other ingredients




Adobe mix – Mama Sita (or chicken spices as you see fit)


Step 1

Put the flower in a bowl, add the yeast and a cup of water.

Step 2

Knead the ingredients into a smooth mass, keep adding splashes of water.

Step 3

Put the dough in a bowl, cover it with a towel and leave it to rise for 30 minutes.

Step 4

Roast the chicken until it’s nice and brown on all sides and transfer it to the biggest pot you have.

Step 5

Fry the onions and garlic and put them in the large pot.

Step 6

Add 1 bag of Adobe Mix spices with 2 or 3 cups of water and leave to boil for a while on the lowest heat.

Step 7

Use the risen dough to make balls that are about 50% larger than a tennis ball.

Step 8

Check whether there’s enough gravy in the pot. If not, add some more water (and, if necessary, the second bag of Adobe Mix).

Miss Buthelezi

Sweet and delicious butternut, ready in a jiffy. 

The Tantalizing Tin Fish Treat Miss Buthelezi

Miss Buthelezi lives with her six sisters, and they’re all great chefs. They chose to share this recipe with No House Wine: The Tantalising Tin Fish Treat, made with ‘hot’ canned sardines. And wow, we have to say, tinned sardines are really underrated. It just goes to show you that delicious can be that simple.

Keep an eye on your ingredients: the final result has to be a bit spicy. The recipe mentions ‘hot’ soybeans. These aren’t available ready-made (as far as we know), but adding a generous pinch of dried peppers or 1.5 chopped fresh red pepper to the fish stew gets you a long way.


Tomatoes 10

Onions 4

Sugar 1 tbs

Curry Powder 3 tbs

‘Hot’ soybeans, chopped 4 tbs

Chicken broth 2 cubes

Aromat seasoning 1 ts

3 or 4 tins of ‘Fish Lucky Star’ sardines

Pepper and salt


Step 1

Chop the onion and slowly fry in a splash of oil.

Step 2

Add the curry powder, let it fry for two minutes.

Step 3

Add the tomatoes and the soybeans. Let them cook for a bit.

Step 4

Add 1 cup of water, the chicken broth cubes and the Aromat. Slowly bring the pot to the boil. Test whether the tomatoes are sweet enough, otherwise add 1 ts of sugar. Allow to simmer for at least 10 minutes.

Step 5

Finally add the sardines. Let them cook for for a few minutes. Don’t let the fish fall apart. Now you’re ready to serve!



Bean stew by Miss Mntambo

An Afrikaans bean stew with delicious seasoning. Soaking your own beans will definitely benefit the flavour. Cooking in Africa isn’t always about star quality fine cuisine – sometimes it’s enough to have a small side dish, and a glass of slightly chilled Shiraz to be enjoyed with good company under a beautiful starry sky… We’d love another serving!


1. 600 grams of dried beans

2. Onions 2 (or 1 large onion)

3  Three tasty tomatoes

3  Curry powder, garlic powder, cumin, oregano, a bay leaf (or an Indian herb mix)

4. Oil or butter


Step 1       Let the beans soak for 24 hours.

Step 2.      Slowly boil the beans until they’re soft.

Step 3.      Use another skillet to fry the onion in butter or sunflower oil.

Step 4.      Dice the tomato and add it to the onions. Add the herbs and bay leaf and let everything simmer for two minutes.

Step 5.       Add the beans. Leave the pot on low heat for 10 minutes to really release all the flavours.

Miss Mntambo

Spinach will make you as strong as a Zulu warrior.

Zulu Popeye Spinach van Miss Mntambo

We didn’t come across a single wok in Kwazulu Natal, but this is a wok-like technique. So don’t hesitate making this dish in a regular skillet. Alternatively, you can boil the spinach in a little water. Miss Mntambo assured us that this is a crucial dish for Zulu warriors – it’s where they get their strength from.





A pinch of salt


Step 1       Properly wash the spinach and remove the stems.

Step 2       Shred the onion.

Step 3       Slowly sauté the onion until soft and golden.

Step 4       Slowly add the spinach. It shrinks really fast.

Step 5       Once all the spinach has shrunk, add the salt and a little bit of margarine.

Miss Mbephi Majozi

In Zululand, cooking for visitors is a true honour.

Zulu Pollos Hermanos by Miss Majozi

This very fresh chicken was prepared for us on an open fire in an old Zulu hut. Miss Majozi was proud to have ‘foreign’ visitors. And we relished the evening as long as we could, sitting on her little hut’s doorstep, with a glass of No House Wine of course. And wow, what a delicious treat it was! It could make you an instant celebrity chef, this South African Pollos Hermanos. The crispy organic chicken is the favourite dish of Miss Majozi’s children. Prepared on an open wood fire (which you don’t taste), this recipe is meant to be thoroughly enjoyed. Simple and finger-licking good.





Gold’n crispy (e.g.: Santa Maria Crispy Chicken Bites Seasoning Mix)


Organic chicken legs or wings 


Step 1       Boil the chicken legs until they’re done. They are only fried to give them their crispy crust.

Step 2       Dry the chicken. Beat the egg and baste the chicken with it

Step 3       Cover the chicken in the Crunchy Chicken mix (e.g. Santa Maria Crispy Chicken Bites Seasoning Mix)

Step 4       Fry the chicken for about 8 minutes in a 2/3 cm deep layer of oil until golden brown and crispy.


Local wine to go with a Zulu dish

100% enjoyment for a good cause



Corn flour, or ‘mieliemeel’ as the chefs here call it, is a traditional part of every meal. It’s also eaten for breakfast and a lot of children in rural areas eat nothing else. Once it’s ready, you could add some sour cream or butter for an additional boost of flavour. Afrikaans cooking is not really Afrikaans without putting ‘mieliemeel’ on the table.


700ml Corn flour (Mieliemeel)

575ml water,


A bit of butter (optional)



Step 1      Pour the water in a sturdy pot with a thick bottom.

Step 2      Add the salt and mieliemeel.

Step 3      Boil for five minutes and then turn the heat down low. Keep stirring until it stiffens. Put the lid on the pot and allow to simmer for 20-30 minutes. Stir every five minutes. 





'Stywepap' firm maize porridge

A truly South African dish with an old Dutch name. Ultimately, the porridge will become really stiff (it’s supposed to be like that). This is a side dish for a local stew, and a fixture at any Zulu braai. It’s a delicious addition with a funny name.



1l water

2 ts salt

450g Mieliemeel (white corn flour)


Step 1        Pour the water in a sturdy pot with a thick bottom.

Step 2        Add the salt

Step 3        Stir the water while evenly adding the corn flour.

Step 4        Keep stirring for 25 minutes until the mass is really stiff.